Is it safe yet?
Is it safe to officially break the holiday posts?!
I always feel a bit sorry for Thanksgiving. It’s sad when you walk into a store in mid-November and the one table of ceramic turkeys and pumpkin spiced candles is tucked in a far corner. Meanwhile the rest of the store is plastered with snowflakes, stockings and Santa.
I like to give Thanksgiving the respect it deserves, but once it is over bring on the red and green holiday season! Bring on the cookies, snowflakes, penguins and polar bears!
My husband and I were in Panera recently and he pointed out some festively packaged chocolate crinkle cookies. I’ve seen recipes for them before, but I’ve never gotten around to making them. Instead of buying one, I decided this year I would do just that.
The ones we saw were chocolate-peppermint, but I didn’t have any peppermint extract or fresh mint so I went with classic chocolate. I found a recipe for Chocolate-Ginger Crinkle Cookies posted on Leite Culinaria last year. I made changes in the sugars and flours and omitted the ginger to create my own crinkle cookie. I decided not to use white whole wheat flour in this recipe, but I did select an unbleached white flour.
These cookies are a cross between a cookie and brownie. I like the addition of the extra chocolate pieces because it gives you a little extra something in each bite.
The dough was more like a batter after I mixed it up and I got a little worried that it wouldn’t turn out like a cookie. After it sat in the fridge, however, it firmed up and I could easily roll the dough into balls.
I learned very quickly that the secret to making these cookies crinkle is to roll them heavily in powdered sugar (confectioners’ sugar) to the point where it looks like way too much. The first sheet I baked off I used too little and the white dusting quickly melted away into the cookie as it cooled. I rolled the cookies more heavily the second time and they turned out beautifully.
Chocolate Crinkle Cookies
Adapted from Chocolate-Ginger Crinkle Cookies as posted on Leite Culinaria
¾ cup unbleached all-purpose flour (I use King Arthur’s)
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
¼ cup unsalted butter, softened
6 oz dark chocolate chips, chopped (I used Ghirardelli 60% baking chips)
¾ cup Demerara sugar
¼ cup muscovado sugar
1 tsp vanilla
In a bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
Place the butter and 3 oz of the chopped chocolate in a microwave-proof bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is melted and smooth. Allow the chocolate to cool for a few minutes.
Stir the Demerara and muscovado sugar into to the melted chocolate and butter. Add the eggs and mix well until they are combined. Stir in the vanilla and remaining chopped chocolate. Slowly stir in the dry ingredients until combined. Cover the dough and refrigerate for at least 2 hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Place about a ½ cup of powdered sugar in a shallow bowl or on a plate. (You will likely need more as you work your way through the dough.)
Roll the dough into balls. You can make the balls about 1 ½ inch balls or larger for big cookies, about 2 ½ inches. I did a mix of both. Roll the cookies heavily in powdered sugar and place at least 2 inches apart on your baking sheet. Bake for 10 to 12 minutes until the cookies spread and crack and the center of the cookies is firm.
Allow to cool on the cookie sheet 1 to 2 minutes and transfer to a baking rack to cool completely. The cookies will keep for 3 to 4 days in an airtight container, but are prettiest when served within 1 day of baking. Makes 24 to 36 cookies, depending on the size.